DIJON CHICKEN AND BROCCOLI PASTA


1 lb. penne pasta 
1 1/2 lbs. boneless chicken breasts, cut into 1 inch pieces
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. minced garlic in water
3 c. fresh broccoli florets
1-2 large red peppers, cut into thin strips
1/2 c. chicken bouillon
1 (12 oz.) can evaporated milk
1 Tbsp. cornstarch
3 Tbsp. Dijon mustard
fresh-grated Parmesan cheese (optional)


Coat a large, nonstick skillet with cooking spray, and place over medium-high heat until hot. Add chicken. Add salt, pepper, and garlic, and stir-fry 4 to 5 minutes or until chicken is browned and cooked through. Remove chicken from skillet and place in a medium bowl.

Meanwhile, put on a large pan of water and prepare penne pasta according to manufacturer's directions. Drain and keep warm. Set pot aside.

Add broccoli, red pepper, and chicken bouillon to skillet. Simmer over medium heat 5 to 6 minutes or until vegetables are crisp-tender. Transfer to bowl with chicken. In a small bowl or measuring cup, combine 1/4 cup of the milk with cornstarch, and mix until smooth. Add to the skillet with the remaining milk, and stir until thickened. Reduce heat and stir in mustard. Add the reserved chicken and vegetables.

Return the drained pasta to the cooking pot, and add the chicken and vegetable mixture. Stir well to combine, and place on individual serving plates. Serve immediately with Parmesan cheese, if desired.